As an experimental venture, I have decided to try some 12-15L batches of AG to see how this compares to the Partial Mash brews I have recently been doing. These start off at maybe 25L and yield somewhere around 22L in the end and they are great, IMO.
So today I did a pared down version of the Greg Hughes recipe for Dry Stout, if anyone wants to know what it is in specifics, just ask!
The main thing I noticed is that it takes longer to chill, since there is no longer the option of adding the famed "Bunch of water"* from the fridge (at 3C) to get it down from 30C to reasonable pitching temp at the end of the water changes in the sink.
I really am going to have to sort out that wort chiller I only used once, aren't I? :whistle:
*There are typically six Litres to the Bunch - although it could vary - maybe 4L in winter and 8L in summer? The expression is taken from a HB video made by a "dude" from the warmer end of the USA. He adds "a Bunch of water from the fridge" to his wort before pitching. Iconic.
So today I did a pared down version of the Greg Hughes recipe for Dry Stout, if anyone wants to know what it is in specifics, just ask!
The main thing I noticed is that it takes longer to chill, since there is no longer the option of adding the famed "Bunch of water"* from the fridge (at 3C) to get it down from 30C to reasonable pitching temp at the end of the water changes in the sink.
I really am going to have to sort out that wort chiller I only used once, aren't I? :whistle:
*There are typically six Litres to the Bunch - although it could vary - maybe 4L in winter and 8L in summer? The expression is taken from a HB video made by a "dude" from the warmer end of the USA. He adds "a Bunch of water from the fridge" to his wort before pitching. Iconic.